Our Temple Cookbook

If you would like to order the cookbook or for more information, please contact Lynne Cohen at 324-5677 or [email protected] or Sherron Goldstein at 967-6106 or [email protected].

All proceeds benefit Temple Emanu-El

Apricot Noodle Kugel

6 eggs

8 ounces cream cheese, softened

1/2 cup (1 stick) butter or margarine, softened

2 cups sour cream

1 cup sugar

16 ounces wide noodles, cooked, drained

1 (16-ounce) can whole apricots, drained, pitted, chopped

1 (16-ounce) can apricot halves, drained, some liquid reserved

Sugar to taste

Cinnamon to taste

Crushed graham cracker crumbs to taste

Place the eggs in a blender and blend until well beaten. Add the cream cheese, butter, sour cream, and 1 cup sugar. Blend until well mixed. Pour into a large bowl. Stir in the noodles and chopped apricots. Spoon into a greased 3-quart baking dish. Arrange the apricot halves on top. Sprinkle with sugar to taste, cinnamon, graham cracker crumbs and a little of the reserved apricot liquid. Bake at 350 degrees for 1 hour.

Yield: 12 servingsGladys Epstein

Spinach Artichoke Casserole

2 (14-ounce) cans quartered artichoke hearts, drained

1 (8-ounce) can water chestnuts, drained, chopped

1 cup (2 sticks) butter or margarine, melted

16 ounces cream cheese, softened

6 (10-ounce) packages frozen chopped spinach, cooked, drained

Garlic powder to taste

Salt to taste

Pepper to taste

Onion powder to taste

Seasoned bread crumbs to taste

Arrange the artichokes in a 9×13-inch baking dish coated with nonstick cooking spray. Top with water chestnuts. Mix the melted butter and cream cheese in a large bowl. Add the spinach and mix well. Season with garlic powder, salt, pepper and onion powder. Pour over the artichokes and water chestnuts. Bake at 350 degrees for 30 minutes. Sprinkle with seasoned breadcrumbs and bake for 15 minutes longer.

Yield: 10 to 12 servingsJane Seigel

Company Brisket

2 tablepsoons sugar or artificial sweetener

1 (7-to 10-pound) beef brisket

2 tablespoons all-purpose flour

1 (1-ounce) envelope onion soup mix

4 bay leaves

Garlic to taste

Fresh ground pepper to taste

2 (16-ounce) cans jellied cranberry sauce

Chopped peeled potatoes to taste

Sprinkle the sugar over the beef. Add the flour to a large oven-cooking bag and shake to distribute the flour. Place the beef in the bag, fat side up. Sprinkle the soup mix over the beef. Add the bay leaves. Season generously with garlic and pepper. Spread the cranberry sauce over the beef. Fill one empty cranberry sauce can with water and add the water to the bag. Seal the bag and cut several small slits in top of the bag. Place in a large baking pan. Bake at 325 to 350 degrees for 45 min to one hour per pound. Remove from the oven about one hour before the roast is done. Open the bag carefully and add the potatoes and carrots. Reseal the bag and return to the oven for about 1 hour or until the beef is tender and the vegetables are cooked Slice and serve with the gravy from the bag.
Note: This roast can be made the day before and reheated. Also freezes well

Yield: 16 to 20 servingsEllen Dorsky

Apple Pay

3 apples, peeled, cored, chopped

5 eggs

1 cup sugar

1 cup all-purpose flour

1 teaspoon vanilla extract

Arrange the apples in a well buttered baking dish. Beat the eggs in a bowl with an electric mixer until pale yellow. Add the sugar, flour and vanilla. Beat until well mixed. Pour the batter over the apples. Bake at 350 degrees for 45 minutes. Remove to a wire rack ro cool. Invert onto a serving plate when cool.

Yield: 6 servingsBella Imes

Carrot Casserole

1/2 cup mayonnaise

2 tablespoons prepared horseradish

1 teaspoon salt

1/4 teaspoon white pepper

Dash of paprika

1 pound baby carrots, cooked, mashed

1/3 cup buttered bread crumbs

Cinnamon to taste

Mix the mayonnaise, horseradish, salt, white pepper and paprika in a bowl. Stir in the carrots. Spoon into a baking dish. Sprinkle with the bread crumbs. Bake at 375 degrees for 15 minutes.

Yield: 4 servingsSally Goldstein

Sweet Potato and Carrot Tzimmes

1 cup apple juice

1 cup water

1 (6-ounce) can pineapple juice

2 cups pitted prunes

1 cup dried apricots

1/2 cup golden raisins

2 pounds large carrots, peeled, cut into 1/2 inch rounds

2 pounds sweet potatoes, peeled, cut into 1/2 inch rounds

Grated zest of 1 lemon

1 tablespoon cinnamon

2 teaspoons grated fresh gingerroot, or 1 teaspoon ground ginger

2 teaspoons nutmeg

1/2 cup packed light brown sugar

1/2 cup sugar

Salt and pepper to taste

Sugar, lemon juice or cinnamon to taste

Matzo balls quartered (optional)

Combine the apple juice, water and pineapple juice in a large heavy pot and bring to a boil. Remove from the heat and add the prunes, apricots and raisins. Cover and let stand for 15 minutes. Stir in the carrots, sweet potatoes, lemon zest, lemon juice, cinnamon, gingerroot, nutmeg, brown sugar, and sugar. Season with salt and pepper. Bring to a boil over high heat. Reduce the heat to medium. Simmer, covered, for 30 minutes. Uncover and cook for 15 to 30 minutes or until the carrots and sweet potatoes are tender and the sauce is thick and rich. Season with additional sugar , lemon juice, or cinnamon. Add the matzo balls. Serve hot or at room temperature.

Yield: 8 to 10 servingsSherron Goldstein

Miriam’s Chicken Jubilee

4 (2 1/2- 3 1/2 pound chickens, cut up)

2 teaspoons salt

1/4 teaspoon garlic salt

1 (12-ounce) bottle chili sauce

1/2 cup packed brown sugar

1/4 cup warm water

1 tablespoon Worcestershire sauce

8 ounces fresh mushrooms

2 onions, sliced

1 (16-ounce) can Bing cherries, drained

1/2 cup sherry

Arrange the chicken pieces on a broiler pan, skin side up. Sprinkle with the salt and garlic salt. Broil until browned. Remove to a large baking dish. Mix the chili sauce, brown sugar, water and Worcestershire sauce in a bowl. Pour over the chicken. Top with the mushrooms and onions. Bake at 325 degrees for about 45 minutes. Add the cherries and drizzle with the sherry. Bake for 15 minutes longer or until the chicken is cooked through. Serve over hot rice.